Mini cheesecakes with Darbo orange jam and poppy seeds
Cheesecake or poppy seed cake? You don't have to choose anymore. Discover our suggestion for an amazing combination of these delicious desserts, in a convenient mini version. The addition of orange jam will perfectly complement the festive character of this sweet treat. This recipe was created in collaboration with Flymetothespoon.
Number of servings
10
Sharpness level
MILD
Preparation time
30 min.
Difficulty level
EASY
INGREDIENTS
Ingredients for the poppy seed base:
- 80 g ground poppy seeds
- 70 ml milk
- 15 g butter
- 1 tablespoon of erythritol
- 1 teaspoon maple syrup or honey
- 2 tablespoons of ground almonds
- 1 tablespoon dried cranberries
- 1 egg white, beaten until stiff
Ingredients for cheesecakes:
- 250 g mascarpone cheese
- 130 g cottage cheese
- ½ cup of erythritol
- ¾ package of vanilla pudding
- grated lemon peel
- 1 tablespoon of lemon juice
- Pinch of salt
Additionally:
- 100 gr Darbo orange jam
- rosemary and fresh cranberries for decoration
A METHOD OF PREPARING
- Preheat the oven to 180 degrees.
- Cook the poppy seeds with milk, butter, erythritol and syrup until all the liquid is absorbed.
- Let the poppy seed mixture cool. Then add the remaining ingredients and mix gently.
- Transfer the prepared mixture to the bottom of the cupcake liners, to a height of about 2 cm.
- Mix the ingredients for the cheese filling thoroughly. Spread it over the poppy seed layer, filling the cupcake liners almost to the brim.
- Bake for about 15 minutes. Once baked, let cool and spread with orange jam.
- Serve garnished with rosemary and cranberries.
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